Blueberry lemon sauce- Using a small sauce pan over medium-high heat, bring the fresh blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar to a boil, stirring constantly.

Once blueberries start to break down reduce the heat and continue to let simmer for about 5-10 minutes. Once reduced remove from heat and let cool completely.

Gram cracker crust- pre-heat oven to 325*. In a medium mixing bowl add gram cracker crumbs and melted stick of butter. Mix until all crumbs are well coated.

Place gram cracker mixtures in a well greased 7x11 inch pan or a square 8in pan. Pack gram cracker mixture down using a cup. Let bake for 10minutes. Remove from oven and let cool slightly.

Cheesecake mixture- using a mixer beat the cream cheese on medium-high speed until it's smooth in texture. (4-5 minutes).

Add in the eggs, egg white, vanilla extract, sugar, and flour. Beat together, stopping to scrape side of bowl in-between mixing. (Make sure not to over mix.)

Pour cheesecake mixture over gram cracker crust. Spoon in the cooled blueberry mixture and use a spoon to swirl around.

Bake for 50 minutes at 325*. Remove from the oven and allow to cool completely before moving to the refrigerator.